Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium prawns
     1/2  teaspoon      salt
   1                    green pepper -- cut in 1-inch
   2      tablespoons   salted black beans
   1      clove         garlic -- minced
   2      tablespoons   fresh ginger root -- minced
     1/4  cup           chicken stock
   1      teaspoon      cornstarch
   2      tablespoons   oil

Preparation:

Preparation: Shell, devein and clean prawns. Blot dry. Cut along back side, but don't cut through. Wash and rinse black beans 2 or 3 times. Combine with garlic and ginger and mash together until pasty. Add stock and cornstarch. Set aside. Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green pepper for 1 minute. Set aside. Add 2 tablespoon oil to wok and heat. Stir fry prawns and salt until prawns turn pink. Add black bean mixture and stir until thickened. Add green pepper, stir and serve. Do-ahead notes: Do through preparation. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975